Recipe: Marinated portobello mushrooms with provolone

Recipe: Marinated portobello mushrooms with provolone

Dietitian's tip: When cleaning mushrooms, don't immerse them in water because they'll soak up the water like a sponge. Instead, wipe the mushrooms clean with a damp cloth or sturdy paper towel.

Serves:
2

Ingredients

2 portobello mushrooms, stemmed and wiped clean

1/2 cup balsamic vinegar

1 tablespoon brown sugar

1/4 teaspoon dried rosemary

1 teaspoon minced garlic

1/4 cup grated (1 ounce) provolone cheese

Directions

Preheat the broiler (grill). Position the rack 4 inches from the heat source. Lightly coat a glass baking dish with cooking spray. Place the mushrooms in the dish, stemless (gill) side up.

In a small bowl, whisk together the vinegar, brown sugar, rosemary and garlic. Pour the mixture over the mushrooms. Set aside for 5 to 10 minutes to marinate.

Broil (grill) the mushrooms, turning once, until they're tender, about 4 minutes on each side. Sprinkle grated cheese over each mushroom and continue to broil (grill) until the cheese melts. Transfer to individual plates and serve immediately.